Here’s a healthy option for you. These baked onion bhajis are so good!
Here’s a delicious recipe for baked onion bhajis from my cookbook ‘The Curry Guy Light’. These are so easy to prepare and great for those of you who want to enjoy hot onion bhajis without having to fry them.
Can you fry these onion bhajis instead?
If you would rather deep-fry the bhajis for up to 27 extra calories per bhaji, heat 10cm (4 inches) rapeseed (canola) oil to 165°C/330°F in a wok or saucepan and fry them for about 2 minutes until just turning brown.
The bhajis will probably still be a bit raw in the centre. Remove from the oil and heat the oil to 185°C/365°F, then fry again for about 2 more minutes until crispy and brown and completely cooked through.
You will need to do this in batches. Transfer to paper towels to soak up any excess oil.
How do you make baked onion bhajis?
Who doesn’t love a good onion bhaji or two when they go out for a curry? Deep-frying them is of course the easier and fattier option, but there is a lot of mess to clean up.
I developed this baked onion bhaji recipe using traditional curry-house techniques to make the perfect batter.
The sliced onions are salted to release moisture and to soften them, then the remaining ingredients are mixed in. The resulting bhajis are crisp, healthy and delicious! You can eat two (and perhaps a few more) without feeling any guilt!
You can prepare the onions and mix with the batter ingredients a couple of days before cooking.
Roll the onion mixture into bhajis, cover and place in the fridge until ready to bake.
Can you air fry these baked onion bhajis instead?
Yes. In fact you can get fantastic results with this recipe in an air fryer. Here’s how it’s done.
- 3 large (about 600g/1lb 5oz) onions
- 1 tsp fine sea salt
- 1 tsp cumin seeds
- 2.5cm (1 inch) piece of ginger, peeled and julienned
- 1⁄4 tsp turmeric powder
- 3⁄4 tsp coriander powder
- 3 tbsp finely chopped coriander (cilantro)
- 2 green bird’s eye chillies, finely chopped
- 1⁄4 tsp Kashmiri chilli powder
- 100g (3⁄4 cup) chickpea flour
- 1 1/2 tbsp rapeseed (canola) oil
- Peel and finely slice the onions. Cut each slice into 3cm (11⁄4 inch) pieces. Place the onions in a bowl and sprinkle with the salt, mixing very well with your hands.
- Allow to sit for at least 30 minutes or up to 3 hours. When ready to form the bhajis, squeeze the onions with your hands to release the water into the bowl.
- Add the remaining ingredients to the bowl, up to and including the chilli powder, and give everything a good stir.
- Now sift the chickpea flour over the onion mixture and mix well. There should be enough water released from the salted onions to form a batter that sticks the onions together like you would expect a bhaji to stick together. If too dry, you could add a drop of water, but I have never found this to be necessary.
- If you add too much water, just sift in a little more flour. Mix in the oil with your hands so that the onions are evenly coated with the oil.
- Preheat the oven to 200°C (400°F/Gas 6). Place a sheet of parchment paper on a baking tray (do not use foil as the bhajis will stick to it). Using a spoon or your hands, make 20 equal-sized onion balls and place them on the parchment paper. Bake for about 40 minutes, or until nicely browned. Remember, ovens vary, so check the bhajis from time to time.
- Serve with a good chutney and/or raita.
If you would rather deep-fry the bhajis for up to 27extra calories per bhaji, heat 10cm (4 inches) rapeseed (canola) oil to 165°C/330°F in a wok or saucepan and fry them for about 2 minutes until just turning brown. The bhajis will probably still be a bit raw in the centre. Remove from the oil and heat the oil to 185°C/365°F, then fry again for about 2 more minutes until crispy and brown and completely cooked through. You will need to do this in batches. Transfer to paper towels to soak up any excess oil.
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Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 296mgCarbohydrates: 13gFiber: 1gSugar: 0gProtein: 2g